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Meatball Mushroom Soup

 Meatball Mushroom Soup
This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner. -JoAnn Abbott, Kerhonkson, New York
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 pound ground beef
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups milk
  • 1-1/3 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon dried minced garlic
  • 1/4 cup quick-cooking barley
  • 1/4 cup uncooked elbow macaroni
  • 1/4 cup uncooked long grain rice
  • 1 medium carrot, shredded
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 tablespoons grated Parmesan cheese

Directions

  • Shape beef into 1-in. balls; set aside. In a large saucepan, combine
  • soup, milk and water; bring to a boil. Add Italian seasoning, onion,
  • garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered,
  • for 15 minutes.
  • Meanwhile, brown meatballs in a nonstick skillet until no longer
  • pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a
  • slotted spoon to transfer meatballs to soup. Stir in mushrooms and
  • Parmesan cheese; heat through. Yield: 6 servings.

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Meatball Mushroom Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 234 calories, 10 g fat (4 g saturated fat), 36 mg cholesterol, 528 mg sodium, 23 g carbohydrate, 3 g fiber, 13 g protein.